Ultimate Trout & Asparagus Dinner

Take a bite into this delectable dish and you'll see why it's the ultimate! Pair this with your favourite white wine for the ultimate experience

Directions

Preheat the oven to 440 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper (aluminum foil will make it more moist, parchment more crispy).

In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for 3 minutes, until the shallot softens.

Add the garlic and the lemon zest, cook for another minute. Cool and squeeze in half of the lemon juice. Stir lightly.

Cut the fish up into fillets around 3-4 inches across. Place the fish on the prepared baking sheet. Season with salt and pepper.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto the baking sheet in a single layer.

Spoon the butter over the fish and asparagus, leaving a couple spoonfuls behind.

Sprinkle with half of the minced dill.

Roast in the oven for 11-13 minutes, depending on how thick the fish is.

While it’s cooking, cut up some cherry tomatoes and toss with arugala + spinach, drizzle with some virgin olive oil and vinegar as a simple side salad.

While the fish is roasting, heat up the saucepan again on medium-high heat and add the butter that was set aside.

Take the fish out (it will not be fully cooked) and put it in the pan to sear for 90 seconds on each side, or until a nice lightly browned crust has formed.

Squeeze the other half of the lemon over the fish and asparagus and sprinkle with more fresh dill.